How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Celery Fennel Soup?

You need 9 ingredients. The key ingredients include: 1 large baking potato, peeled and cubed, 4 cups vegetable broth (or chicken broth), 1/2 cup white wine, 1 head celery, chopped (include the leaves), and more.

Is Celery Fennel Soup suitable as soups & stews?

Yes, Celery Fennel Soup falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Celery Fennel Soup?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Celery Fennel Soup Recipe

Name: Celery Fennel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large baking potato, peeled and cubed; 4 cups vegetable broth (or chicken broth); 1/2 cup white wine; 1 head celery, chopped (include the leaves); 1 fennel bulb, trimmed, and very thinly sliced (reserve 2 tablespoons of feathery top); 1 small onion, chopped; 3 tablespoons olive oil; 1/4 teaspoon pepper; salt, as needed, to taste

Warm up with this hearty Celery Fennel Soup recipe. Made with baking potato, vegetable broth, white wine and celery. Easy step-by-step instructions incl…

This Celery Fennel Soup relies on simple, everyday ingredients such as white wine, small onion, chopped, olive oil and pepper. It comes together quickly and makes 4 servings, at about 171 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

1 large baking potato, peeled and cubed
4 cups vegetable broth (or chicken broth)
1/2 cup white wine
1 head celery, chopped (include the leaves)
1 fennel bulb, trimmed, and very thinly sliced (reserve 2 tablespoons of feathery top)
1 small onion, chopped
3 tablespoons olive oil
1/4 teaspoon pepper
salt, as needed, to taste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
171 kcal
Category
Soups & Stews

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